The midland journal. (Rising Sun, Md.) 1885-1947, 1887-06-17
Receipts.

| STEWART BISCUITS.--Wh hen the
bread dough is ready to make into
loaves, take enough dough for one
loaf, add to it one half cup ofmllk. l
tablespoonful Of sugar, l of lard Two
eggs; omit sugar if preferred. Let
it rise until two hours before tea
time, then roll out, cut into shapes.
have a hot oven and they will bake
In ten minutes, The secret of sue
cess is to haye the dough as soft as
| possible to roll out.
| PREPARING Observation-Disclosures,
a much despised dish by many, can
be made very delicious if cooked in
this way: Wash it, cut it up in inch
pieces, place in stone crock, cover
we'll with white sugar, using no wat
er whatever, and place it in the oven
to bake about twenty five minutes
In making pies of it use strips across
the top for a change, Even change
in the appearance of food sometimes
makes it taste better.
| WARM GINaERBREAD.-One cup
tul each of sugar, molasses, butter,
and loppered milk or cream four
and half cupfuls of -four, one tea
spoonfulof soda, sifted twice with
the -four. one teaspoonful of mixed
mace and cinnamon, three eggs beat
together molasses, sugar, butter and
spices until they are very hight,
put in the milk, beaten eggs, and f.
nally -four. Stir vigorously for five
minutes and bake in a "card."
Break instead of cutting it, and eat
with iced milk as an accompani-
ment.
ROAST VEAL.-Take q loin of veal
make dressing as for turkey, fill
the fat with the dressing and secure
it firmly on to the loin; rub the veal
all oyer with salt, pepper and butter,
put in a pan with little hot water,
cook until done, and serve with
mushroom sauce.
LOBSTER CRooUETTEs. WITH PEAS.
Boil one half pint of milk, thicken
it with a tablespoonful of -four and
let it become cold, Mince the meat
of one pound can of lobster, Or one
pound of fresh lobster; when very
fine, add q saltspoonful of salt and
half tablespoonful of white pepper.
Moisten the lobster mince with the
thickened milk and work the whole
to paste; add very little bread
crumb if too thin; let 1t become am
algamated over the range and place
in the ice box until wanted, then
shape it into neat rolls or cones; dip
them in egg add crumbs and fry in
plenty of hot fat. Arrange the forms
neatly on a dish, put round them a |
border of peas, and serve,
STRAWBERRY SHORT. CAKE.-Pre-
pare the cake as for short tea biscuit,
sometimes adding little sugar, but |
oftener not, and bake it in square
tins. When done. split and butter,
and pour over the successive layers
the sugared berries. Let it stand |
few minutes in a warm place, to ex-
tract the berry juice, and it is
more delicious than any other cake |
one can make.
Another nice way is to prepare the |
crust as suggested, and instead of
buttering the layers, whip cream
with an egg-beater to stiff foa NJ,
sweeten we'll, and spread it on each
layer before adding the sugared ber-
ries. If one has no cream, it is an
easy thing to make thin icing, and
imbed the berries in that. Cream
alone is always an addition to straw
berry short-cake.
1t is the correct thing nowadays
on the occasion of a wedding to pro.
vide a tin box in which to place
sheet of paper containing the auto
graphs OF all guests present. list of
the gifts received, photographs of
the bride and groom. a piece of the
wedding cake, a sample of the brides
dress and one of her gloves. This
box with its contents is securely
fastened, not to be opened for TWEEN
five years, or at the silver wedding
should the twain most interested be
living.